In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust.
Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (448g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 86 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 4.8mg||1 %|
|Sodium 9764.2mg||337 %|
|Potassium 635.2mg||17 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 37.2g|
|Protein 7g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!